I also do a simple pot roast, and I work. And I love to cook.

Like Anne, I get a 3ish pound boneless chuck or shoulder roast, rub with garlic, dip in flour, brown on all sides in olive oil (to seal in the juices), then put in a dutch oven (a cast iron pot with a lid) with a whole onion stuck with 3 cloves, 1-2 carrots sliced, 5-6 whole potatoes (I like the Yukon gold), 2 cups of boiling water and a bay leaf and bake at 320 for at least 3-4 hours. Or all day in a crock pot. Cooking long at low heat makes it fork tender. Actually, you could cut it with a spoon. My whole family goes nuts for this meal.
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